please don't eat the Pink Sauce 

as a black girl i can understand feeling like you're held to higher standards....but that is not a defense for selling pepto abysmal in a bottle 😭 she didnt even know what the F in FDA stood for...

The history of safety regulations are written in blood. Food safety exists because a lot of people have died and gotten incredibly sick from bad food practices. If you are working in the food business, you should go above and beyond the standard practice to the best of your ability so you don't become the reason for the next rule.

I heard she argued that the milk was dry milk and thus was shelf stable, but, dry milk added to liquids is not dry anymore, and the fact she doesn't understand that is terrifying

She was so impatient for the bag that she fumbled it. Phil Defranco said she didn’t even trademark “The Pink Sauce” or any variation of that………so someone else did! What’s really sad is that if she had taken the time to do this the right way, this easily could’ve been a multi million dollar company. She has a large following and people were SO EXCITED about this sauce. However, many people are disgusted and now saying they will never try the sauce because they don’t trust her. Very sad.

As a black woman, I'm not quite sure why people are bringing race into this? She is playing a very dangerous game and SHOULD be called out for it. People could die from this, it doesn't matter if she's a small business owner, any small business should be EXTRA careful actually. Lawsuits are expensive.

If she's THAT eager to sell her sauce but she's still new in the food trade she can sell the dry spice mix+coloring while learning the regulations before moving into wet products, that's how ranch was originally sold, as a dry mix

Her response with, "I'm only human," is disturbing. There are things which require perfection. You don't want a surgeon to mess up and say that, and food is so easy to ingredients. "I'm just human," stops being acceptable when other people's safety are involved. I worked food service and grocery for about a decade, and we were paranoid about safety. The more people you serve, the more likely that if something goes wrong, it is devastating. Getting a couple people you know sick because you left something out is a lot different than making mass illness because you didn't properly care for a large amount of ungredients.

As someone with nut allergies, I am HORRIFIED that she is just making this in her kitchen... there are already so many issues with whether this is a sterile environment, but is anyone talking about the potential allergen exposures? If she has anything with ingredients such as nuts or wheat in them in her kitchen, she is creating a cross-contamination nightmare. I know people that can't be in the same room as a peanut without having an allergic reaction, so if she has something such as peanut butter in her kitchen (which most people do), she needs to disclose that on the label. The fact that she does not disclose possible contaminants on her label is just a lawsuit waiting to happen. She may end up putting someone in the hospital. And since it's a "small business" and not a corporation, people will be able to go after her personal assets if they sue her... Has she even taken a single business law class? This could very well ruin her entire life and drive her into severe debt.

When it comes to the food I buy, I prefer the words "we are following FDA standards" to never be followed by the word "however."

botulism is no joke. please take food safety seriously. sincerely, someone who survived botulism.

The fact that she changed the serving amount to an angel number is astounding to me. (sidenote: 444 tablespoons, the amount that the bottle claims in how many servings are in the bottle, is roughly 1.7 US gallons. Which is,,,, obviously not what people are getting)

If she didnt know that the F in FDA stands for food, I feel like it’s reasonable to conclude that she also thinks that mayo is made of milk. 🤷🏽‍♀️

!!!PLEASE READ!!! No one is talking about how the product is not sealed properly to be shelf stable. For products with milk, eggs, or other ingredients that can grow botulism, the bottles/cans HAVE to be sealed and go through a heating/canning process that kills any bacteria in the product and keep it from growing. That's why you can have products like ranch dressing on the shelf, but they need to be refrigerated after opening, because that seal has been broken. That's why you have the annoying seal you have to peel under the lids of products. ANOTHER issue is that she is typing up her own nutrition labels. There are misspelled words, the nutrition for the product actually makes ZERO sense. The calories might be the only thing right, but the daily values are not. The servings are not. The labels look like they are printed on regular paper with a color printer and then glued on via glue stick or something similar. She is NOT following FDA standards. There is NO lab. She is doing all of this in her house and trying to make it seem like it's a much larger production. She MOST LIKELY bought empty bottles from Aliexpress. Blended the sauce in her personal blender. Put the sauce in the non-sterilized bottles with a funnel, screwed the cap back on the bottle, put her own labels on the bottles, and then just wrapped it in pink tissue paper and shipped them out, thinking that was the only process it needed. Like, this whole situation is absolutely INSANE. The people who got bottles that exploded are LUCKY, because then they did NOT eat it. Other people received bloated bottles (that's because of the botulism). Even people who received non-bloated bottles should NOT eat this, even if you received it in a cold package, you should NOT EAT IT because it's not sanitary!!

In an interview she said something like “I make this sauce for my clients all the time and they never get sick” like no shit 😭 they get it freshly made, not dubiously made and shipped in this heat wave across god knows how many miles.

"May contain eggs" in the ingredient list, but nothing in that list contains eggs. What does contain eggs, oil, and vinegar (sometimes lemon juice as well)? Mayonnaise.

helped a friend in college make, package, and ship candles all over the country and it was so cool seeing her process of buying and testing wicks. one wick produced a flame that shot up so high that her smoke alarm went off. and yes, candles can be dangerous even with the most supervision and flukes can happen, but in the end she never used those in her products because she knew that it was even more of a safety hazard than usual. she tested every aspect that went into those things from wicks to how many containers could securely fit into a box to the durability of the packaging items she used for shipping. that was *candles*. we need to have much better standards for food because if she thinks ingredients are expensive, settling a lawsuit will be even more so.

I’ll say it for you. Speaking as one black woman, it’s NOT about her being black. It’s about her lacking care for the public, wanting to get rich quick, didn’t even know that the “F” in FDA stands for food. She’s a tactless person that doesn’t need to be out here selling a harmful product, while misleading ppl. As a person she’s is just wrong. Period

The lack of proper care in regards to shipping is absolutely horrendous. People are receiving bottles of spoiled pink milk and *eating* it. They're getting violently ill from Pink Sauce! She's setting herself up for a lawsuit. Edit: Jesus you freaks in the comments who don't know about food safety scare me

As a microbiologist, I have so many problems with this. 1, if any food packaging is puffy? Especially shrink wrapped meats and dairy products this is indicative of bacterial contamination. I believe listeria is a big culprit. 2, this packaging is inadequate. This is a homemade product, no preservatives, no canning processes done. It (supposedly) contains milk, so this is extra true. Especially since the raw honey makes me a bit concerned that it isn’t being pasteurized (me thing, no real reason here). This product should be shipped in a shipping cooler. This is a small styrofoam cooler in a box with ice packs, which isnt cute but is practical. It should also be shipped overnight imo. I am kinda beside myself and on the edge of researching everything theyre doing wrong because this sounds so unsafe. I love small businesses, but this just sounds negligent. If amanda reads this: I would love to send you an email on more food safety, even if youre just curious, or if youd just like a microbiologist to contact at times like this to explain things. Cause im probably gonna research this anyways.

Some people fail to realize that a "small business" is a BUSINESS at the end of the day. It needs to follow the rules, the law and any other guidelines in order for it to sail smoothly, no matter what size the business is. Yes some big companies have enough money to cover for any scandal, but it still pays the price when it gets caught. People using the "oh it's a small business yall, my bad" type of excuse should do a minimum of research before getting into anything, especially when it's food stuff.

Just saw a clip of that creator talking about the backlash and lack of FDA regulation. Her response was basically "I'm not making medicine, why do I need the FDA?" She's a danger to herself and others.

as someone who *can* speak on how black people are often held to extra stringent standards and more likely to receive criticism: yeah that's true, but doesn't even apply here lol. food safety and reliable production is the absolute FIRST concern if there was safer distribution or more reliable production idk this could be great! but if we can't even ensure enough quality control to make sure the sauces are relatively the same color... no thenk u

Hope Ann Reardon does something on this soon, as a bona fide food scientist I'm sure she'll have a fair bit to say about this

so many people have tried this sauce LIVE and you could see the bottles were bloated... i honestly think everyone should work for a grocery store because we were tested every 2 weeks on food safety, possible hazardous/expired foods, etc...and get fired if you fail the tests. Any type of bloating lets you know that theres bacteria and specifically for sauces its a higher risk of Botulism.

As a cook, I can guarantee that Chef Pii doesn't even have a Food Handler's permit (and if she does, she clearly has forgotten the very basics). The VERY BASICS of food safety are clear: prepared food cannot be in the "Danger Zone" (between 41°F and 139°F) for longer than 1-4 hours (depending on the food) before it can no longer safely (or legally) be served. People are going to die (and at the very least become VIOLENTLY ILL) if they eat her Pink Sauce after it's been mailed to them. Additionally, if she's shipping her sauce across state lines, she needs FDA approval before she even sends her first package. ALSO, her Pink Sauce clearly doesn't have a set recipe, as it changes color and consistency between all of her videos. She is GOING to get sued, and she is GOING to lose. EDIT: Before anyone asks why condiments are sold on dry shelves at the store and not refrigerated - condiments you buy at the store are pasteurized and hermetically sealed in sterilized bottles (in layman's terms: they're boiled in a way that kills the bacteria, and then put into sterile bottles in an airtight system, and then sealed). They also typically (but not always) have really strong preservatives such as sodium benzoate. Once that seal is broken, they are no longer shelf stable, and most of the bottles will say "refrigerate after opening." Her Pink Sauce is basically the same as a restaurant making a dairy-based sauce in-house. It will last only so long, and it's not in a shelf-stable container.

People in the comments on tiktok are like, "aww, but she's so sweet!" She isn't a 14 year old girl, she's an adult food professional, she should know better, and isn't correcting any important mistakes like lack of refrigeration. 💀

Although I do support small businesses over larger corporations, I still question her credentials even as a "chef". A trained chef would know what the F in FDA stands for (she didn't in a recent interview). This is a HUGE red flag in my book and makes me question her practices as a whole.

There is no universe where she is an actual chef if she doesn't even know basic food safety.

The whole "I'm only human" thing... really made me lose a lot of sympathy, tbh. Like... people who didn't screw up are human too. When someone starts explaining *why* they made a mistake, I just start questioning whether they're actually going to fix it.

I absolutely love the girl who thinks that putting the sauce in the fridge will magically make it taste better after leaving it out, as if you can retroactively un-spoil food 😭😭 I swear they make these influencers in a lab with no education, life experience, or critical thinking skills and then they just turn them loose on the Internet

The damn woman didn't know the F in FDA stood for food. Someone asked her about it and she lashed out saying her sauce had nothing to do with medicine and she never claimed it would cure anything... (Even tho she did say it would help anxiety... Oopsie)

As someone with some food allergies and severe intolerances, the potential hiding/ommitance of an ingredient is terrifying to me. Egg allergies are relatively common and someone could become seriously ill or even die from eating it. I don't have an egg allergy personally, but I have an a-gal allergy (the one caused by ticks that makes it so you can't eat red meat. yes it sucks.) and recently I accidentally ate a dish that I didn't know had beef in it. I ended up puking and breaking out in hives shortly after. It sucked and I felt like shit for the next couple days, but I'm lucky in that I have milder, non-life threatening reactions. If someone getting a food borne illness doesn't cause her to be sued, someone becoming ill from consuming a hidden ingredient will.

I did a local farmers market last summer and I reprinted my labels 3 times to fix errors, checked my products with thermometers constantly, stored everything on dry ice, threw out anything that got to room temperature, and redid my recipes half a dozen times to ensure that there were ZERO animal products that were not thoroughly baked, and I was a teenager selling freshly made baked good to my neighbors, yet she's doing less to sell a product containing milk NATIONWIDE?!? The rule is nothing containing uncooked dairy, eggs, or meat out for more than an hour. This is insane

Naw being apart of the black community we can all agree this ain’t it. It’s especially sad because black businesses already don’t get taken seriously by anyone including the black community. This would’ve been different if she was selling things like shirts, lipgloss, or anything that’s not perishable. This is just dangerous and her getting online saying the FDA only approves of drugs not food shows how ignorant she is about food safety.

I worked in food service and I'm horrified. When you make food for someone they're literally trusting you with their life and their kids' lives. Being a small business doesn't in any way excuse putting people's lives at risk.

It’s ironic that is she just did everything up to standard and didn’t make so many negligent mistakes with her product, it probably still would’ve been successful. Because it’s attention grabbing with the color and (when made and stored correctly) tastes decently good. She even could’ve started a whole line of uniquely colored sauces (blue,purple, etc) but now no one will trust her product quality to not get them sick

i really wish people would stop trying to defend her because unfortunately she does deserve the backlash, as she’s genuinely putting people’s health at risk. Food safety is one thing you should NEVER play around with. All it takes is one tiny mistake to cause genuine harm to people. She absolutely should have prepared more before even thinking about putting the sauce up for sale. Like im sorry but HOW did anyone think shipping a product with MILK in the middle of summer with no refrigeration or preservatives was a good idea 😭 someone is bound to get fuckin botulism bro 💔 the FDA is absolutely about to come for her ass cause surely selling a handmade concoction out of your own house with this many risks involved cannot be legal

This isn't being held to a higher standard. This is being held to the most basic standard.

In her video response she literally said the sauce is currently being lab tested... Like that's gonna reassure anybody, gurl you gonna start selling the sauce before even finishing the tests?!?

I was genuinely confused when I heard about this "pink sauce" cause I was familiar with the term in my own home. My mom makes what she calls pink sauce which is Tomato sauce (like used in spaghetti) and Alfredo sauce mixed together. When I first actually saw images of this pink sauce it definitely looked suspicious. The color just seemed so unnatural and the lack of nutritional info definitely raised some red flags for me.

My father in law has a bbq sauce business that he does himself, he started just selling locally at markets and festivals but has now branched out to selling out of an online shop as well as local grocery stores. I don't remember what the regulations were when he was just doing a few sales locally but once he wanted to do big batches and sell online out of state he HAD to have the FDA come inspect him and his kitchen and his process before he could do that so she's def in trouble there like selling it over state lines is the big deal.

Selling something across states with raw honey and milk without any preservatives is just asking for botulism. I'm surprised she hasn't been sued over this yet

A real chef would not let details like these fly over their head, and if she is a real chef, it is criminal negligence.

Just a note about the sauce that looks like mayo around 20:00- you can make mayo-like sauces using vegetable and seed oils by creating an emulsion. Vegan mayo is mostly oil and it has the appearance and texture of traditional mayonnaise.

Sick of people using "it's a small business" as an excuse.

the ingredients for the pink sauce has the same energy as 5 year old me mixing flowers and mud together in my backyard to make potions

It reminds me of "The Pink Paste" from Fallout 4, although that had a shelf life of 200 years and survived Total Atomic Annihilation. It was also probably more safe to eat than this rotten swill too.

it’s sad becuase it’s GREAT branding and such a great idea for something that could become rly iconic and trendy. If she just put the money and safety into it, she could make a great profit and maintain a positive reputation

It went viral, then it went bacterial.

I work for a company that does a lot of food safety (ie making test kits for allergens, mycotoxins, food borne illnesses like e. coli), and when i saw the Pink Sauce on twitter i was completely stunned. Aside from the obvious concerns from the heat+dairy combination, the kitchen is by no means a sterile environment , and there could be any number of allergens that could potentially contaminate the sauce and affect people negatively. bacteria starts growing on food left at room temperature in about three hours. imagine what happens in 3-5 day shipping in a heat wave. there is no way anyone should be consuming this in its current state.

I work in a kitchen in dessert production and manufacturing. We are SO incredibly careful about contamination of nuts, eggs, dairy, anything common allergy wise. We take so many extra steps to try and ensure it's as safe as possible. the blatant disregard for BASIC food safety is astonishing. It's a small business and every single product is tested time wise, to see if mold forms, how long can a product safely last for consumption, before ANYTHING was sold. If we're making something new, we test for months and months before we sell to the public. that is basic, normal, standard

Actually she did list mayonnaise as one of the ingredients in the sauce, she just didn’t come out and say it. She listed vinegar, oil and may contain eggs. Vinegar, Oil and Eggs =Mayonnaise. Mystery solved 😎

Also as an indie buyer, I have no idea why she didn't want to use any ice packs or any safeguard against spoilage. Like I literally know companies that will use ice packs for wax melts, something that will not harm you if melted just to protect their products from heat and ensuring customers receive what they bought looks like the photo. And I know several indie bath and body products who will not sell certain products in the summer, or accommodate shipping for high heat. Like I feel like she was very inexperienced and should have researched running this type of business more. It is food, and is way more risky than cosmetics or candles.

actually the 444 servings per container is completely false. she put that there because they're angel numbers 😭

Everything about pink sauce violates what I learned in my Food Service Manager training. And one really big no-no I saw in addition to incorrect storage temperatures and not properly protecting bottles for shipping was the stack of boxes just on the floor. You cannot store food (even in a box) on the floor, in a restaurant that is a critical violation and easily leads to contamination.

imagine shipping a sauce made with milk and eggs with no preservatives or proper refrigeration in the florida heat during summer from someone who didnt know u need to be fda approved to sell it in the first place

The way she literally doesn’t even know what the FDA is and she’s trying to sell food product

As someone in college majoring in entrepreneurship, social media has really oversimplified entrepreneurship to make it seem like you can just start a business overnight and anyone can do it. What happened to product/market fit, customer validation, writing business plans etc... if she would have taken time to research before launching a product off a whim she wouldve known this. also she even said she was selling a prototype. thats like rule #1 you do not sell a prototype!

Through this debacle though I found a black woman (and veteran) owned small business, bought myself some barbecue sauce! Mutt’s sauce, it’s really good!

It's not an apology if it's immediately followed up by an excuse. "My apologies... I'm human and not perfect" isn't an apology -- it's an excuse.

I still don't get why she didn't go the powdered ranch direction aka selling the spice packets with mixing instructions. It still looks and sounds gross. But the FDA and health department is going to have a field day with her

The chick shaking her refrigerated pink juice sounded so horrifying. Just flat out sounds like what it will later do to your insides

As some one who is taking on business classes at a university and going through all the permits and licenses to do this correctly, I understand the frustration and seriousness of the situation. Don't jump into a field that you do not have the full proper education. I mean you can, but that's why things like this happens

She's a chef (if true), she should know about food safety and food preservation. How she didn't think of these things is very telling. If I were one of her past clients, I'd be absolutely losing it now and also never booking her again

As a black person myself I think it's ridiculous that she's using the fact that she's black as an excuse for her mistakes... Its ridiculous 😑

I 100% think she’s using mayo and hiding it. That also would explain the ingredient list saying “May contain egg” on it. To say it without saying it.

ive heard the "i have anxiety you cant be mean to me" excuse for other things but i NEVER thought i would hear it as an excuse for possibly spreading botulism and things like that... honestly i kinda wish the mainstream never heard the words depression or anxiety lmao they arent an out and a free pass to hurt people in any and all ways.

It's possible that the mayo isn't listed because she's making mayo from the oil, vinegar, and milk. In the right ratios you can immersion blender that. The FDA does let some small producers start selling products while they are in the process of full approvals. They do a cursory review to make sure it isn't legit rat poison and then it goes to the FDA lab testing process after that.

I'm a black woman and a dietician, in my degree I was also trained to work with food safety/food production and this whole thing is disgusting, I'd never buy this sauce and the way this woman is handling it is just wrong, no excuses. Please study before you decide to star a brand.

I live in Florida, and I recently ordered macarons from a bakery in Miami. Miami is ~4 hours away from me. Even with the bakery shipping my cookies immediately and them getting to me the next day, the ice pack in the appropriate packaging barely made it to my doorstep due to the excessive heat here, so I know there is absolutely no way in hell those sauces are safe for consumption, especially if you live out of the state! I understand everyone wants to be a “boss,” but cutting corners is NOT the way to do it, especially when cutting those corners could be detrimental to your customer’s health/livelihood 🤦🏾‍♀️

I've never sold anything before but I've watched a lot of content in the past from an herbalist who sells her products online and is FDA compliant. It's interesting to watch, and she calls out in her videos that many other small businesses selling herbal products meant for consumption don't follow food safety and leave themselves open to huge fines and lawsuits. She says that to be FDA compliant you need to have labels on everything. You need to have a set written precise recipe that is the same every time (so weighing that oil as she adds it, not just dumping it in). She also has talked about the requirements for where the product is manufactured and that because of that she had a separate building on her land where she does all her manufacturing. That she can't do it in her kitchen in her house because of all the regulations (IIRC the CGMPs are where this came into play). Basically, you can be a small at-home business and be FDA compliant, but it's involved and takes time to establish, and requires a lot of regulation and forms and labeling. None of which seem to be at use in this situation. If the Pink sauce is using a mayo, and she's not the one who is creating that mayo, that adds additional problems to the accuracy of the nutrition label even if she was adding the ingredients from the mayo to her ingredients. Say the mayo has salt and her Pink Sauce recipe has additional added salt. You have to list all ingredients by weight (unless they weigh less than 2%, then it can be in any order) but that doesn't tell you what percentage the salt is in the mayo. If she doesn't list mayo as an ingredient, then she has no way of ensuring that the order of her ingredients are right. Say the salt she adds is 5%, and the pitaya is 7%. She has no way of knowing how much additional salt is added by the mayo. If 50% of her recipe is mayo, and 5% of the mayo is salt, then the salt goes before the pitaya. But if salt is 3% of the mayo then the salt goes after. 7.5% of the Pink Sauce is salt in the first scenario, and 6.5% of the Pink Sauce is salt in the second. A lot of products get around this by adding the ingredients of something like mayo like this: Pink Sauce Ingredients: water, sunflower seed oil, mayo (egg yolk, sunflower seed oil, lemon juice, salt), honey, garlic, pitaya, salt But we don't see eggs or mayo as an ingredient in Pink Sauce, so either it's just really thick milk (that she's only adding a drop of to have it at "less than 2%" on the label) or she's not adding the mayo to the ingredients either broken down or as one component with the subcomponents listed. Less than 2% milk makes me think its a seasoning mix with dehydrated milk. I'm sure its still dangerous since she's mixing it with liquids and reconstituting it. But it doesn't seem like enough to be a base of milk and is most likely a cheese or butter flavor seasoning.

The oil, vinegar, lemon juice, milk and salt along with what she calls "dried spices" will in fact make an eggless mayonnaise base, which is most likely what that white substance is in the bucket. She simply just listed the ingredient separately in hopes that no one caught on to those specific items when combined, would result in vegan mayo. Alot of chefs will do this as that is their way of claiming it is a "secret recipe". The dried spices that she is not listing out, is more than likely the ones that make up ranch flavoring and those are dried parsley, dried dill, garlic powder(she is using fresh garlic), onion powder, dried chives, black pepper, and sea salt(which she also has listed). So all she is really making is fruity & sweet eggless ranch dressing and is only getting the pink color from the passion fruit.

I’m really bad at math but I highly doubt there’s 444 servings in a bottle that size… which leads me to believe they put it there because it’s an angel number? 💀

She’s fully aware of the danger at this point since everyone and their mother has called her out, yet she STILL doesn’t give a 💩. She’s knowingly putting people in danger for profit and she deserves this backlash. She’s going to get herself sued and lose everything she just made.

My experience with small food brands is that they'd use a co-manufacturer. A factory that makes other similar items would take the recipe, source the ingredients, then make and pack the product. It sounds like they've attempted to make the jump that would normally take a chunk of capital investement and a lot of market experience without either. Milk in an ambient stored product isn't in itself a problem (it can be sterilised), but not performing shelf life lab tests for a brand new food product or production process absolutely is.

i think this needs an update. there's blue sauce from her now, along with a lot of legal chaos 💀😭

My favorite part of the saga is probably too new to include -- sometime in the last day or so, she said that the FDA has nothing to do with her or her product since she doesn't make medicine or medical devices. It even got "the F in FDA stands for" trending on Twitter

She said today that she didn't know why people were asking her if her product was FDA approved since she doesn't sell medical products (so people think she's lying about her product being "in lab testing") The amount of people getting really sick is saddening, and trying to write it off as "oh I'm a small business" is disgusting. There's a difference between running a small business and being negligent.

This literally looks and sounds exactly like "kebab sauce" in the UK which comes in little plastic pots with kebab shop orders (duh) and is this bright vivid pink... but i had NO idea what's in it so out of curiosity one time i kept one of the pots and just started with keeping it in the fridge, but even in the fridge after a couple of days it was "bubbling" and producing some kind of gas, so i left it out on the side and it blew the top off the little plastic pot after a day, with so much gas being produced. The taste (when it was still safe to consume at the start) was sort of ... tingly? It didn't really have much of a taste exactly... but sounds maybe similar to this... i think it's like yoghurt and honey and some spices in kebab sauce, so did this chick basically just ... make kebab sauce in the US and start selling it? Tbh a lot of people have suggested it's just ranch with pink food dye, but if that were the case i don't see why it would be slowly turning grey over time. I should note the kebab sauce starts out a BRIGHT VIBRANT PINK almost reddish even, and then slowly as i left it out it faded to a more grey/pink colour. It's possible the dairy (yoghurt in the kebab case) in it causes this, but i'm not sure, and i'm not sure what the gases being given off were from either. I just know that it would NOT be a good idea to ingest either Pink Sauce or old Kebab Sauce.

thank you for the captions !! they are very nice and useful

There was a clip from her Instagram live where she said that the FDA has nothing to do with her because she never said the sauce would improve your health, and I think that’s both incredibly funny and incredibly sad

If the FDA actually SHOWED UP at her house it would be uh- surprising. There's actually only six employees of the FDA that work in food safety in the whole state of Florida due to severe underfunding. (My dad works with them sometimes, his department regularly has to give them printer paper because they dont have enough funding for that.)

You said this so kind and constructive at the same time. Someone should send this to her so she can scrap her whole start-up, and start again ... and use YOUR video as a guide. New subby here...I appreciate you as the wife of a chef...I know she is dying inside watching people ruin the stomachs of humans nationwide 🍝🍴🚚🍛

I just saw some noise about this on Twitter & was SO confused. I’m so glad you’re covering this 😭

My mum makes and sells jam. We're in the UK, but food is either safe or not. Mum prepares the jam in a professional kitchen. The jars and lids are sterilised. The fruit is cooked to a temperature where all bacteria are dead. No one has ever become ill from her jams. She still only sells locally due to the barriers needed if you're fully commercial.

Florida has pretty lax cottage food laws (you can cook certain stuff in your house and sell to the public) but you literally can't sell anything outside of your state, online, or in stores. You can sell things at farmers markets, etc. I don't want to be a jerk, but the health department really needs to either shut this lady down or give her some time to get her business up to code. If you want to sell outside the state you need to use a commercial kitchen and register your recipes.

Botulism is fucking terrifying. Imagine eating something and hours later becoming paralyzed and unable to communicate ever again.

Thank you for educating me on the Pink sauce and the Daily Harvest drama! It's the first I'm hearing of both of these issues. As a former pharmacy tech who used to make RX creams in the lab, I am just skeeved out by both situations. I'd like to know how (in the case of the pink sauce) the chef got approved for national distribution, as the Cottage Food rule in my state only allows for the sale of homemade non-perishable goods within the state, and prohibits the sale of these items nationally. Please keep us updated on this and the DH saga!

She’ll continue to whine about being a ‘small business’ even when people start suing her for bad advertising and getting them violently ill. People like that never stop making excuses and they never stop blaming everyone else for their own shortcomings.

Just adding to the conversation. It contains a citrus juice (the lemon juice) and a dairy (the milk) which if you didn't know citrus causes dairy to spoil *and is exaggerated by heat*. The lemon juice is place over the milk on the ingredients list so there's definitely enough for the curdling effect

Bloves also had a very popular sauce and she just sells the dry mix version of it and you have to add your own liquids. I feel like that is a smarter idea if you don't want to deal with the refrigeration aspect of things instead of mailing out expired sauce.

It doesn't look like she even sterilized those bottles or funnel. The problem with the garlic and milk thing is that BOTH foster bacteria and botulism. Botulism is extremely deadly. Besides that- the only way she can ship is if she had gone through a canning process that vacuumed it and killed bacteria. But she clearly didn't- there's no seal. And in order for canning to even be successful she would need the appropriate pH to have it stable. Looking at what she's doing? There's no way. Has anyone gone to the hospital yet??

I am manager ServSafe certified and have been in the food service industry for almost 10 years. The fact this woman is a chef and yet seems to be disregarding the simplest food safety protocols and quality control is alarming. Also, to my understanding, it’s an expensive process to get a legitimate nutritional info. So the fact the label was wrong yet so easily fixed is kinda suspicious to me.

So is there going to be a follow up video now that Food scientist Anne Reardon basically debunked all the health scare claims around the sauce? Like, it was safe to eat and everyone just piled on assuming things about the sauce that turned out not to be true?

I’m excited for it to hit the stores! I’m excited for her business!

Pink sauce is reminiscent of Heinz' purple and green ketchups from the 90's

The scariest to me is the raw honey. Raw honey often contains trace amounts of botulism, which is lethal if it grows, which I'm sure the sugar and protein in the milk can help facilitate

The dragonfruit is of course going to spoil as well! (I mean unless it’s cooked into a jam, which would last longer but would still spoil especially when mixed w all these other ingredients, And she’s obviously not a food scientist

As a black woman who owns a small fragrance company, I don't understand why people were willing to buy this sauce that is looked upon as not safe, but then people won't give businesses like mine a chance. I'm a darker skinned woman and now I'm starting to think maybe its because of that reason 😢

I canceled Blue Apron deliveries to Florida due to ice packs completely melted by the time I got it. No apology, no refunds. Even the big vendors are sus, so I gave up on online perishables.